How to Prepare Violet Flower Drink at Home

Violet plants only produce their edible flowers (Viola species) for a few weeks in early spring.

With its amethyst color and subtle flavor, this syrup preserves them for year-round enjoyment.

You can use this method with linden blossoms, elderflowers, cherry blossoms, and other edible flowers, as well as aromatic leaves including sassafras and mint.

What do you need?

  • Violet flowers with no stems
  • Boiling water
  • Sugar

How it is done.


  • Pinch off the stems under each violet.
  • You may want to save these for a salad
  • They are edible and quite tasty but don’t add color to the syrup.
  • Remove the calyces thus the green bases of the flowers.


  • Put the violet petals into a heatproof glass or stainless-steel container
  • A canning jar works perfectly.


  • Bring the water to a boil.
  • Pour the hot water over the violet petals.
  • Cover and let sit at room temperature for 24 hours.
  • The liquid will turn a beautiful blue-amethyst color.


  • Pour the liquid and the petals into the top of a bain-marie (double boiler).
  • You can make a bain-marie by putting an inch or two of water in a pot over medium-high heat and setting a large stainless-steel or other heatproof bowl on top of the pot.
  • Put the violets and their infusion into the bowl.


  • Add the sugar and cook the syrup over the steam created by the bain-marie, stirring often, until the sugar is completely dissolved.
  • If it does not, add some lemon juice.
  • It is important to use only granulated white sugar for this purpose or you’ll lose the exquisite color.


  • Strain the syrup through a finely meshed sieve to remove the flower
  • Let the syrup cool to room temperature then transfer it to glass jars, and label them.
  • Violet flower syrup is not recommended for boiling water bath canning.
  • Instead, store the syrup in the refrigerator.
  • Violet flower syrup will keep, refrigerated, for at least 6 months.


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